Gubadia in Tatar

Boil rice in a saucepan of water in a ratio of 1:2, leave to cool.

Boil hard-boiled eggs, peel and grate on a coarse grater.

Wash the dried fruits well and soak them in hot boiled water.

Pour the milk and kefir into a deep saucepan. Constantly stirring with a wooden spoon, bring the milk to a boil. At the same time, in combination with kefir, the milk will curdle. Add 50 grams of sugar to a saucepan and cook the curdled milk over low heat, which will gradually turn into homemade cottage cheese. As soon as the whey separated from the milk begins to boil, stir constantly with a wooden spoon until the curd mass begins to thicken. At the same time, do not cover the pan with a lid and make sure that the mass in the pan does not burn and does not stick to the bottom. The entire cooking process will take about 2 hours. As soon as the mass has thickened, continue to fry the curd porridge until it darkens. Then remove the pan from the heat. The consistency of the filling should be crumbly and light brown. Cool the curd porridge.

Turn the oven on 180 degrees.

Prepare a sweet powder for the pie. To do this, mix flour, sugar and soft butter in a bowl. Remove the powder in the refrigerator so that it is crumbly.

Take the finished yeast, divide it into 2 parts - large and small. Roll out most of it into a circle with a diameter slightly larger than a pie pan. Put the dough in a mold pre-greased with a piece of butter, bending the excess dough and making them into sides for the pie. Put half of the rice on the bottom of the mold with a thin layer - it will not allow the curd filling to wet the dough. On top of the rice, spread the cooked cottage cheese porridge evenly with a second layer. Put the grated boiled eggs in the third layer. Add salt. Mix the second half of the rice with sugar and put the fourth layer on the eggs on the cake. Put the prepared raisins and chopped dried apricots on top of the fifth layer. Put the butter cut into pieces in the sixth layer.

Roll out the remaining small part of the dough into a circle with a diameter strictly according to the baking form and put it on top of the pie. Pinch the edges of the dough with the sides of the lower circle so that the pie filling does not leak out when baking.

Spread the prepared sweet powder evenly on top of the pie.

Put the pie in the preheated oven for half an hour or until the top of the pie turns golden.

Take the pie out of the oven, cover it with a towel and serve immediately.